Ingredients

The following ingredients have 4 Servings
  • 2 pounds russet potatoes (peeled and sliced into large chunks)
  • 2-3 garlic cloves minced (You can also use 1 tablespoon of minced garlic in a jar)
  • water, enough to completely cover the potatoes (I used 2 cups)
  • 2 oz cream cheese (I used reduced-fat)
  • 1/4 cup sour cream (I used reduced-fat)
  • 1/4 cup heavy cream
  • 1 tablespoon butter (Use more if you prefer)
  • 1 teaspoon onion powder
  • 1 teaspoon rosemary (fresh or jarred)
  • salt and pepper to taste
  • fresh parsley
  • paprika
  • green onions
  • chives

Instruction

  • Peel and slice the potatoes. To make it easy, I sliced each potato twice, to make 4 big chunks.
  • Place the potatoes in the Instant Pot with the garlic and water.
  • Cook on Manual High Pressure for 10 minutes.
  • When the Instant Pot beeps that it is complete, quick release the steam.
  • Open the lid and drain the excess water from the pot. See note in Recipe Notes.
  • Mash the potatoes with a potato masher. Add the remaining ingredients. Continue to mash and combine the ingredients. The potatoes will become fluffy. If the potatoes are too thick add a little water or milk until they reach your desired texture.
  • Cool before serving.